Salmon & Pollock Fish Cakes by Alaska Seafood

Alaska Seafood shares its delicious Salmon & Pollock Fish Cakes recipe.

35 minutes
2 people


  • 900 g potatoes peeled and cut into large chunks
  • 200 g frozen salmon wild Alaska fillet, thawed
  • 150 g frozen pollock wild Alaska fillet, thawed
  • 2 eggs hard-boiled, shelled and chopped
  • 4 spring onions very finely chopped
  • 25 g gherkins chopped
  • 2 tbsp capers drained
  • 2 tbsp frozen parsley chopped
  • 25 g plain flour
  • 1 egg (small) beaten with 2 tbsp cold water
  • 100 g breadcrumbs dried
  • vegetable oil for frying


  • Cook the potatoes in boiling water for about 20 minutes, until tender. Drain well and mash thoroughly.
  • Meanwhile, poach the fish fillets in a large frying pan in simmering water for about 6 to 8 minutes. Lift from the pan with a draining spoon. Remove the skin and any bones, then flake the fish into large chunks with a fork.
  • Mix together the mashed potatoes, salmon, pollock, hard-boiled eggs, spring onions, gherkins, capers and parsley. Season with a little salt and plenty of black pepper, and then form the mixture into eight fish cakes.
  • Dust each fish cake with a little flour dip into beaten egg and coat with the breadcrumbs. Cover and chill until ready to cook.
  • Heat some vegetable oil in a frying pan and gently cook the fish cakes in batches for 4 or 5 minutes on each side.